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Summer Squash Soup!

Summer Squash Soup!
This stuff is yummy!
We ended up with loads of squash.  Why is it that when you plant a garden, all the squash make it to full maturity, but the sweet things like watermelons yield nothing?
Life.  Anyway, we had tons of squash.
I cut 4 squash and scooped out the seeds.
Place them face down on a baking sheet and bake at 400* for 20 minutes.
The next time I made this soup, I did it faster:
Peel them, seed them, and chop them up into a frying pan with an onion and a bunch of garlic.
We love garlic, so I put in about 10 cloves.  You might only want one.
In hindsight, the frying pan was faster.
And I did 10 squash that time.
Once softened, they will all end up in a soup pan.
Add broth, salt and pepper and basil and simmer.
Blend with an immersion blender or an actual blender.
Then stir in coconut milk. (minus a little for topping)
Then serve into bowls and top with a tablespoon of coconut milk.
4 Squash (peeled, seeded and chunked)
1 onion chopped
1-3 cloves of garlic
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of basil
2 cups of Chicken Broth
1 13.5 oz. can of coconut milk

My 3 kids do not enjoy all the ways I've prepared squash this summer/fall.
They like Squash Fries...and this soup!
And that's it.
They all loved the soup and wanted it a second time!  Score!

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